Crumble Season

It promises to now be a balmy early September but I’m ready for autumn cooking.

This apple and almond crumble is probably the most delicious I’ve made, although there will also be plum and then pear and ginger to follow.

You will need:

One large round tevsija or similar oven dish

To serve 4 people or keep in the fridge for follow-on meals and a breakfast treat with yoghurt.

4 large cooking apples – peeled and chopped

2 dessert apples – peeled and chopped

2 tsps cinnamon and 1 tsp vanilla extract

Light brown granulated sugar – about a small cup

Put all these ingredients in a pan and simmer until the apples are soft and a little mushy.

For the topping:

1 cup of almond flour

Then half a cup of  plain flour – any kind – ordinary, GF, wholemeal

1  cup of porridge oats

1 tblsp ground almonds

2 tblsps brown sugar

Vegan margarine or dairy butter – about 250g

Rub all this together until you get a rough crumbled texture.

Then add a good handful of flaked almonds and stir.

Pop the apples in the oven dish followed by the crumble topping.

Bake on a medium heat for 45 minutes.

VVG

Branches of an Almond Tree by VV Gogh

 

 

 

Moroccan Orange Cake

Light and perfumed, gritty and moist – this is a superb cake.

You will need a baking dish – this is a batter cake.

4 medium sized eggs

1 1/2 cups of sugar

1/2 cup of vegetable oil

2 cups of flour (any kind will do oat, corn meal, wheat) or you can add ground almonds as part of the flour here for extra grit

4 tsps baking powder

A bit of salt

1/2 cup of fresh orange juice

Zest from 2 oranges

1 tsp vanilla extract of vanilla sugar

Preheat the oven to 180 deg C

Get a big bowl and add the eggs and sugar and beat, then add the oil and the dry ingredients  – mix

Put in the juice, vanilla and orange zest -mix.

Pour in to the baking dish. At this point I put on a sheet of greaseproof paper over it to stop it from burning.

Bake for approx 40 mins.

You can make this cake with whole boiled oranges using the flesh and peel in the recipe – it’s a more dense and moist cake, and more orangey!